Smoky Chicken Nachos

 

1

box (1 lb) pasteurized prepared cheese product loaf, cut into 1-inch cubes (3 cups)

1

cup Old El Paso® Thick 'n Chunky salsa

1/4

cup barbecue sauce

2

tablespoons chopped green onions (2 medium)

2

packages (6 oz each) refrigerated cooked southwestern-seasoned chicken breast strips, cut into bite-size pieces

10

oz gold tortilla chips (extra thick)

3

medium plum (Roma) tomatoes, chopped (about 1 cup)

3

cups shredded lettuce

1/2

cup sour cream

• 1 In 2 1/2-quart microwavable bowl, microwave cheese, salsa and barbecue sauce on High 6 to 9 minutes, stirring every 3 minutes, until cheese is melted. Stir in onions. Spoon cheese mixture into 1- to 1 1/2-quart slow cooker; set on Low heat setting to keep warm.
• 2 Heat chicken as directed on package.
• 3 To serve, have guests place chips on individual plates; spoon cheese mixture over chips and top with warm chicken, tomatoes, lettuce and sour cream.